On those impossibly sticky, humid, just heavy days of July, there is one thing I crave again and again:
Light, juicy, fresh fruit salad.
And this is the one I’ve been loving the most lately: it’s filled with tropical flavors like pineapple and kiwi and topped off with a dollop of sweet coconut cream.
The fruit is so naturally sweet and the coconut cream is so rich and full of flavor, this treat works as a dessert.
Or a side dish. Or a snack. (I like it pretty much whenever.)
The coconut cream is easy to whip together.
It’s made from coconut milk and, blended with a bit of cornstarch, develops a thick, Greek yogurt-like consistency.
It has a really scrumptious hint of sweetness (from some confectioners sugar and vanilla extract) and a tangy hint of lime (from fresh lime zest).
Bonus: since this treat is made with coconut milk, it’s vegan and cholesterol-free.
Bonus #2: since different colored fruits contain different vitamins and minerals, this vivid, multicolored fruit salad is definitely overflowing with nutrients and antioxidants for a healthy body and glowing skin.
Here is the complete, printable recipe:
- Serving size: 10
- Calories: 171
- Fat: 9g
- Saturated fat: 7.8g
- Carbohydrates: 23.3g
- Sugar: 18g
- Sodium: 7mg
- Fiber: 2.2g
- Protein: 1.4g
- Cholesterol: 0mg
Citric acid (from lime zest) - burns fat, boosts metabolism
Fatty acids (from coconut milk) - boosts metabolism, builds smooth, firm and supple skin
Flavonoids (from lime zest) - builds a strong, healthy heart and immune system
Lycopene (from watermelon) - supports eye health and eyesight, boosts immune system
Manganese (from pineapple) - an antioxidant that promotes a strong immune system, builds strong and healthy bones, promotes high energy levels, improves memory
Vitamin A (from watermelon) - an anti-aging nutrient for clear, smooth, supple, youthful-looking skin
Vitamin C (from pineapple) - detoxes the body, protects against free radicals and pollution, builds a strong and healthy immune system, promotes clear and smooth skin
Total Time: 25 minutes (plus 6 hours inactive time)
Prep: 25 minutes
Cook: 0 minutes
Inactive: 6 hours
Yield: 10 servings
- 13 ounces coconut milk
- ¾ cup confectioners sugar
- 1 teaspoon freshly grated lime zest
- 2 tablespoons organic cornstarch
- 3 teaspoons pure vanilla extract
- ½ watermelon, rind removed and cubed
- 1 golden ripe pineapple, peeled, cored, and cubed
- 2 kiwi, peeled, halved, and sliced
- 1 mango, peeled and diced
- To a mixing bowl, add the coconut milk, confectioners sugar, lime zest, cornstarch, and vanilla extract. Stir until well combined, cover, and refrigerate for at least 6 hours and up to 24 hours.
- In a mixing bowl or large food storage container, stir and combine watermelon, pineapple, kiwi, and mango.
- Remove coconut mixture from fridge and, using an electric hand mixer set on low speed, whip until mixture reaches a smooth, creamy, Greek yogurt-like consistency, about 2-4 minutes.
- Spoon fruit into serving bowl and top with a dollop of coconut cream. Serve chilled.
Here’s everything you’ll need to get started.
Begin by preparing the fruit salad.
Of course, use any combo of fresh fruit that you love.
What I’ve found really complements the coconut cream so deliciously are tropical fruits like pineapple, mango, and kiwi, as well as fresh berries.
If you’re wondering how to tackle a fresh pineapple, it’s easier than it looks!
Begin by chopping off both ends.
Now that it has a flat surface, the pineapple should stand upright on the cutting board, making it easy to remove the skin by slicing off thin strips from top to bottom.
Then, still holding the pineapple upright, cut it into quarters top to bottom.
You’ll notice a lighter-colored, thicker-feeling core in the center – – it’s too tough to eat, so just slice it off and discard it.
Then dice up the pineapple.
Prepare the kiwi using a similar method.
Chop off both ends, then set it upright on the cutting board and slice off the skin.
Then cut it in half and thinly slice it.
When all of the fruit is prepared, toss it into a mixing bowl or large food storage container, mix it all up, and keep it covered in the fridge until you’re ready to serve it.
Next, grab a lime and grate all of the zest (just the green part of the skin, and not the white pith below) using a microplane citrus grater.
(Or just use a regular vegetable peeler to remove the green part of the skin, then mince it up finely with a sharp knife.)
Then grab a mixing bowl and add some pure unsweetened coconut milk.
To end up with a cream that has a thick, Greek yogurt-like consistency, it’s best to use a full-fat coconut milk (rather than a light version).
Also add some powdered sugar, the lime zest you grated, a bit of cornstarch to thicken things up, and some pure vanilla extract.
Stir until everything is well combined, cover the bowl, and toss it into the fridge for at least 6 hours (and up to 24 hours).
That inactive time in the fridge is really important because the mixture will thicken more and more as it chills.
When you’re ready to serve up the fruit salad, remove the coconut mixture from the fridge and immediately, while it’s still really cold, whip it up using an electric hand mixer set on low speed.
After a few minutes, it should reach a smooth, creamy, oh-so-irresistable-looking consistency that’s similar to Greek yogurt.
Spoon some of the fruit salad into a serving bowl, top with a dollop of the fresh coconut cream, and serve it chilled.
I love how the sweet juices from the mixed fruit blend together in the fridge, and the coconut topping adds lots of creamy richness (plus a hint of tanginess from the lime zest).
It’s so tasty, this fruit salad disappears from the fridge in no time flat.
That’s why I always make a big batch to last throughout the week!